Cornflake Panna Cotta
Philip has been obsessed with panna cotta lately and thought it would be great if we made a cornflake one for a dinner party. While feeling quite chuffed with ingenuity, he didnt realise that world famous pastry chef Christina Tosi had done it first! I am so glad that she did so that this ultra panna cotta novice (aka me) had a recipe to follow.
While you can view her original recipe here, we added some raspberry puree to balance out some of the sweetness.
75g of corn flakes
675ml of milk
60g light brown sugar
.5 tsp of salt
60g corn flakes
10g of sugar
3 tablespoons of melted butter
30g punnet of fresh raspberries
2 teaspoons of icing sugar
A squeeze of lemon
Preheat the oven to 160 degrees Celsius
Spread the corn flakes out onto a baking tray lined with baking paper and bake for 15 minutes. Remove from the oven and let cool completely.
Add the toasted corn flakes to a large bowl with the milk and let sit for 20 minutes so that flavour infuses into the milk.
To make your cereal milk -strain the milk through a fine mesh sieve, mashing the corn flakes to ensure you get all that good flavour into the milk. Season with salt and sugar and stir to ensure they both dissolve completely.
Mix the gelatine in 3 tablespoons of room temperature water.
Warm half the milk in a saucepan - you want to see steam coming off the top so you know it hot but don’t let it boil. At this point add in your gelatine and stir until it dissolves completely. Pour the mixture back into the rest of the cold milk and stir to make sure everything is incorporated.
Pour into 5-6 ramekins, skimming off any bubbles that form on the surface with a teaspoon (this will ensure a completely smooth panna cotta). Set in the fridge for 6 - 12 hours until firm but jiggly.
Preheat your oven to 160 degrees C.
Take the corn flakes and crush them in your hands until they are about quarter of their original size.
Sprinkle the sugar over them and add the melted butter. Stir until everything is glossy.
Pour the mixture onto a baking sheet lined with banking paper and let bake for 10 minutes. Remove from the oven and let cool. Set aside until you are ready to use them.
In a blender, blend the raspberries until they are completely smooth.
Strain the mixture through a fine mesh sieve to remove the seeds.
Add the icing sugar and lemon (you can experiment till it gets to a flavour level you are comfortable with).
Once the panna cotta has set, take each one and spoon a dollop of raspberry puree in the centre and surround the puree with the corn flake crumb.